Ingredients
- 1/4 cup (60ml) peanut oil
- 6 purple Asian shallots, thinly sliced lengthways
- 1 cup Vietnamese mint leaves
- 1 (about 600g) pork fillet, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 teaspoons finely grated ginger
- 2 teaspoons Chinese five spice
- 1/4 cup (60ml) oyster sauce
- 1 cup coriander leaves
- 450g pkt fresh rice noodles
Method
- Step 1Heat the oil in a wok over medium high heat. Add one-sixth of the shallots and fry for 1-2 minutes or until golden brown. Use a slotted spoon to transfer to a plate lined with paper towel. Add 8 mint leaves and fry for 30 seconds-1 minute or until crisp. Transfer to a plate lined with paper towel.
- Step 2Add one-quarter of the pork to the wok and stir-fry for 2 minutes or until browned. Transfer to a bowl. Repeat in 3 more batches with remaining pork. Add the remaining shallots, garlic, ginger and five spice and stir-fry for 2 minutes or until golden. Add the pork with oyster sauce to the wok and stir-fry for 2 minutes or until heated through. Remove from heat and add the coriander and remaining mint. Gently toss to combine.
- Step 3Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes to heat. Use a fork to gently separate. Drain well.
- Step 4Place the noodles among serving bowls. Spoon over the pork mixture. Top with fried shallots and mint leaves. Serve immediately.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1688 kj
Energy
16g
Fat Total
3g
Saturated Fat
2g
Fibre
36g
Protein
142mg
Cholesterol
839.88mg
Sodium
4g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
0